Breakfast
Lben (lait fermenté)
Lben is a light, creamy, slightly tangy fermented milk, widely drunk across the Maghreb and the Sahara. It is enjoyed chilled, plain or sweetened, and often served alongside meals and bread.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Heat the milk until it just starts to shimmer, without letting it boil, then let it cool to about 40 °C.
- Stir the store-bought lben or plain yogurt into a little warm milk, then pour the mixture into the rest of the milk.
- Cover the container and leave it in a warm spot for 8 to 10 hours, until the milk has thickened.
- Refrigerate for at least 2 hours.
- When serving, whisk lightly and add sugar and orange blossom water if you like.
Variations and tips
Savory version. Omit the sugar and add a pinch of salt and some chopped fresh mint for a savory lben.
More ideas
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Western Sahara
Western Sahara
Western Sahara
Western Sahara
Western Sahara
Western Sahara
Western Sahara
Western Sahara
Original Ecomely recipe.